Stuffed Thai Eggplants recipe

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Ingredients

12 Thai eggplants
salt to taste
1 tablespoon olive oil, or to taste
1 pound ground pork
½ bunch green onions, white parts only, chopped
½ teaspoon ground cumin

Nutrition Info

517 calories
carbohydrate: 60.3 g
cholesterol: 73.6 mg
fat: 21.7 g
fiber: 35.1 g
protein: 31 g
saturatedFat: 6.9 g
servingSize: -
sodium: 121.3 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut tops off eggplants and scoop out flesh. Cut flesh into chunks and set aside. Rub salt over the insides of the eggplants. Arrange on a baking sheet.

  3. Bake in the preheated oven until softened, about 15 minutes. Let cool.

  4. Heat olive oil in a pan over medium heat. Saute pork, green onions, and cumin until pork is no longer pink, 5 to 8 minutes. Add chopped-up eggplant flesh and cook until heated through, 3 to 5 minutes.

  5. Spoon pork mixture into the hollow baked eggplants.

Recipe Yield

4 servings

Recipe Note

I found some Thai eggplants at the farmers market and bought them without a clue how to cook them. I changed and combined several ideas I found online to create this yummy meal.

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